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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. EVOO (– Extra Virgin Olive Oil)
- 3 cloves garlic (finely chopped or grated)
- 1 sprig fresh oregano
- 32 oz. San Marzano tomatoes (look for D.O.P. on the label)
- 3 fresh basil leaves (torn)
- 1 tsp. sea salt (or Kosher salt)
- 1 lb. pizza dough (Naples-Style)
- flour (for dusting)
- 0flour (for dusting the peel)
- 2 cups sheep (or fresh cow, ’s milk ricotta cheese, drained)
- 3/4 lb. cheese (Fior di Latte, fresh mozzarella, cut into small cubes)
- 1 sprig fresh thyme
- 8 slices prosciutto cotto (cooked ham, cut into 1/2-inch wide strips)
- 16 slices salami (finocchiona, sweet fennel, or salami of your choice, finely diced)
- 1 cup pizza sauce (Naples-Style)
- 3/4 cup Pecorino Romano cheese (freshly grated)
- 3 fresh basil leaves (torn)
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